When you’re eating guacamole, you’re eating history that dates back to the 1500s. The Aztec empire created this spread with the same exact ingredients that local restaurants use today. The Aztecs called this saucy spread “ahuaca-mulli” which translates to avocado-mixture or avocado-sauce. Pretty creative, eh? Of course, the secret didn’t stay with the Aztecs for long.
This mixture of avocados and assorted ingredients has long been enjoyed all around the world, but this green sauce’s roots remain firmly entrenched in Mexican soil. Guacamole dates back to the early 14th-16th centuries, when the Aztecs were believed to have first whipped up a batch of this creamy avocado sauce. Their relatively low-fat diet relied heavily on this buttery fruit, and when the Spanish first encountered the Aztecs around the 1500s, they found the indigenous people using a basalt mortar and pestle to mash up ripe avocados with a variety of tomatoes, onions, hot peppers, and cilantro. The Spanish tried to bring the dish back to their mainland and their British neighbors, but since avocados didn’t grow well on Spanish soil, the Spanish version became better known as “midshipman’s butter” to the many sailors and travelers that sampled the paste.
Although most people refer to guacamole as a dip, it’s technically considered a sauce. The Aztec name for guacamole was ahuacamolli, a name that derives from the Nahuatl words ahuacatl (avocado) and mulli (sauce), and literally translates to “avocado sauce.” The Spaniards had a great affinity for the sauce and while they did change the word for the fruit to “avocado” (possibly a reference to the Spanish word bocado, meaning “tidbit”), they left the name for the sauce relatively unchanged. And through a process of folk etymology — substituting a similar-sounding word for an unfamiliar one — they began spreading the word about the amazing “guacamole” they had while in Mexico.
Although most traditional recipes call for onions, tomatoes, hot peppers, salt, and cilantro, the only necessary ingredient to make guacamole is an avocado … the rest is open to interpretation. For instance, in Japan, the traditional recipe includes ripe avocados, shredded daikon, soy sauce, green onions, rice vinegar, and a bit of wasabi paste. The French enjoy their guacamole spread on a fresh baguette and topped with shallots and tarragon. In the Caribbean, most islanders mix in some fresh papaya, pineapple, or even pomegranate seeds for a fruity finish. The typical Italian recipe looks similar to a traditional bruschetta, relying heavily on fresh tomatoes, olive oil, and garlic. (Input courtesy: http://avocadosfrommexico.com/guacopedia/guac-history/ and http://iml.jou.ufl.edu/projects/fall11/gordon_e/history.html)
Guacamole has always been a table pleaser, as we can see. The Aztecs believed it to be a natural aphrodisiac and with more natural mono saturated fat and protein than other fruits available, it was vital to their diet. I will go in to the health aspects of the avocado in my next post related to another avocado dish.
This guacamole is one dish inspired from the avocado craziness of my family. Pineapple is a weakness for us as are avocados. Dips are one of the categories where I do a lot of research. Guac is another dip like hummus which cane be made with different flavors. Pineapple chunks with crushed pineapple and its juice make this an out of the world dish. Instead of tomatoes, add the pineapple. I avoided any type of pepper or hot stuff since kids did not want it. I often add jalapeños or chilli flakes or peri peri chillies according to my craving. Mixed the pineapple with Kaffir lime juice and normal lime juice equally. The smell and taste of pine and kaffir just make it an exuberant mix of flavors. Its really light on the stomach and a very healthy meal.
Crush 1/4 cup pineapple and the both the lime’s juices and rest for 5 mts.
Add the chopped onions to the pineapple and again rest for 5 minutes.
Mash up the avocados and add to the pine mixture.
Add chopped cilantro and required amount of salt.
Enjoy. You can have this with chips of your choice or as a healthy dinner or lunch.